W O R K F L O W P L A NStage: 5 Week: 5Date: 10/03/2021RecipeServesSourcePagePreptime(min)Cooktime(min)Serving timeStir-Fried Calamari with Broccoli1ADV5315 mins3-5 mins1:50 PMPoached Prawn Cutlets in Beurre Blanc1ADV4815 mins15 mins1:30 PMBraised Octopus1ADV3715 mins1 hr11:00 AMSeafood Basket (Battered)1ACA15 mins15 mins12:30 PM* Mayonnaise Tartare Sauce2BASIC126,12710 mins12:30 PM*Beer Batter4BASIC610 minsResting12:30 PMPrawn Bisque with Vongole4BASIC14010 mins1hr 30mins10:30 AMSalmon Sushi, Nigiri, Pickled Vegetables1ACA-30 mins5-7 mins12:55 PMTIME“Your Name ONLY”8:00 AMWash Hands – Sanitise work area. Prepare workstation.8:10 AMGather Ingredients (for all dishes) as per Ingredients List – Store Correctly8:40 AMWPRW all vegetables9:30 AMMeasure all ingredients accordingly for all recipes9:45 AMStart pickled vegetables for recipe 610:00AMWork on recipe 3, braised octopus and let stew gently 1.5 hours minimum to 2hours10:10AMMake velouté, prawn bisque and keep aside, once cooled, place in fridge10:45AMCook rice for sushi nigiri10:50AMPrepare, score calamari for recipe 1 Prepare all seafood for seafood basket11:00AMMake mayonnaise and derivate to tartare sauce11:15AMComplete prawn bisque and cook prawn and vongole, serve11:40AMCheck braised octopus if tender, complete dish and serve 11:50AMCleaning, packed down before lunch break12:00PMLUNCH BREAK: 30 Minutes12:30PMSETUP:Wash Hands, Set Up Bench12:50PMMake beer batter and let restCook and serve stir fry calamari and broccoli1:10 PMCook and serve poched prawns in beurre blanc 1:35 PMCook/deep fry and serve seafood basket with tartare sauce1:45 PMComplete sushi nigiri and serve2:00 PMWash Dishes and Utensils2:55 PMPACK DOWN:Return foods to trolley, return all utensils to workstation. cleandown and sanitise workbench
3:10 PMCLEAN DOWN:as instructed by Chef of the Day3:30 PMDE-BRIEFR E C I P E C A R DRecipe Name:Stir-Fried Calamari with BroccoliKey Ingredient:Calamari, BroccoliKey Skills:Stir FryPreparationTime:15 minsCooking Time:3-5 minsEquipmentNeeds:Pan, peeler, wokYield:1 Quantity125 gCalamari50 gBroccoli5 gGarlic1.5 gChili25 gOnion5 gAlmond Flakes15 mlPeanut Oil5 mlFish Sauce10 mlSoy Sauce5 gCornflourSaltPepperMethod Clean and prepare the calamari. Cut into even pieces and score a lattice patternon the inside.Cut the broccoli into flowerets. Blanch and refresh.Peel and chop the garlic. Chop the chilli.Peel the onion and cut into 2 cm squares.Toast the almonds.Heat the oil in a wok. Add the garlic, chili and onion and fry. Add the calamari andfry until it has curled up. Remove and keep warm.Add the broccoli and sauces and warm through.Return the calamari to the wok and thicken with the diluted cornflour. Adjust theseasoning.